Insert one cinnamon stick into each rolled end of the lamb, squeeze half lemon all over the roast, rub with olive oil, and coat with the coffee spice mix. Place in Dutch oven, cover and cook in preheated oven for 1.5 hours.

While meat is roasting, place the potato halves in baking dish and reserve. After the preliminary 1.5 hours of cooking time, remove lamb from oven, uncover the Dutch oven, and spoon rendered lamb fat over potatoes. Add the wine to the lamb, put the lid back on, and place both the lamb and the potatoes in the oven, cooking for an additional hour. (The potatoes should be easily pierced with the tip of a paring knife, and the lamb will be cooked throughout in the style of a pot roast.)

Remove the lamb and potatoes from the oven, and let the meat rest in the pot right on the stovetop (so the rendering juices collect) for 5 to 10 minutes. Remove to cutting board, and slice thickly, about 1-2 inches. Arrange lamb and potatoes on serving platter, spooning cooking juices from the Dutch oven over top, and garnish with chopped parsley and lemon wedges.